Caramel Frosting III

Caramel Frosting III

10
Carol 0

"Use a candy thermometer for best results in making this quick recipe for caramel cake icing that goes well with chopped nuts."

Ingredients {{adjustedServings}} servings 57 cals

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 57 kcal
  • 3%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. Combine in a saucepan the brown sugar, salt, butter or margarine and milk. Cook, stirring until sugar is dissolved. Then cook without stirring until mixture forms a soft ball when a little is dropped in cold water (234 degrees F - 115 degrees C). Cool to lukewarm (110 degrees F). Put into small bowl and beat until it begins to thicken.
  2. Add vanilla and cream and continue beating until of spreading consistency. If thicker consistency is desired, beat in a small amount of sifted confectioners' sugar. Quickly spread on cake. Sprinkle with chopped nuts if desired. Enough to frost two 8 inch layers.
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Reviews 10

  1. 15 Ratings

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Pam Ziegler Lutz
9/10/2010

This is a very tasty caramel frosting. I did add 1/4 cup of powdered sugar. The recipe didn't state how much to add, but this amount seemed sufficient.

RELAXEDMOM
2/10/2004

Tastes great when drizzled over German Marble Cake

Susan
2/28/2008

I put this icing over caramel cookie bars I make :3 My fiance's family loves when I make them!